Gochugaru Recipe
Korean · Condiment · 10 min total
A staple Korean chili powder made from sun-dried red peppers, essential for kimchi, stews, and marinades. This recipe guides you to make your own at home for a fresher, more aromatic result.
10
min prep
min prep
48
servings
servings
15
kcal/serving
kcal/serving
Ingredients
- 8 ounces dried Korean red chili peppers (taeyang-cho or cheongyang), stems removed
- 1 tablespoon sesame seeds (optional)
Instructions
- Wear gloves to avoid skin irritation. Cut dried chili peppers open and shake out most seeds (leave some for heat).
- Place peppers in a single layer on a baking sheet and sun-dry for 2-3 days, or use a dehydrator at 125°F (52°C) for 8-12 hours until very brittle.
- Break dried peppers into small pieces and grind in a spice grinder or blender in batches until a coarse powder forms.
- Sift the powder through a fine-mesh strainer to remove larger bits. Grind the larger bits again if desired.
- Mix in sesame seeds if using. Store in an airtight container in a cool, dark place for up to 6 months.
Tips
- Use Korean chili peppers (gochu) for authentic flavor; Thai or cayenne can be substituted for heat but will differ.
- For a finer powder, grind longer but watch for overheating; let grinder cool between batches.
- Toasting dried peppers in a dry pan for 2-3 minutes before grinding adds a smoky note.
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